Garbanzo-Vegetable Green Curry Recipe

My son loves anything with coconut milk, so I always keep some on hand for weeknight meals like this one. For a milder version, I like to use red or yellow curry paste instead of green. —Marie Parker, Milwaukee, Wisconsin

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"This was fantastic! I used red curry instead of green-- I've never had green curry and I have a toddler and knew that red curry wouldn't be so spicy-- and low fat coconut milk. I'm not sure what happened, but somehow it ended up being very liquid-y and took a while to thicken. Once it finally did, all was well, though. I loved that this was filling without being heavy. I will definitely make this again! (And I may even try yellow curry at some point, or different veggies.)"

"This was a very quick dinner to prepare. My advantage is my pantry being stocked for foods I like best. My love for Thai food and curries means I usually have canned coconut milk and prepared curries on hand. I also keep a variety of frozen vegetables In the freezer and canned beans in my pantry. When I read the ingredients I didn't have to purchase any extra ingredients. My husband and I loved it for the great flavor and I also loved the convenience! It also has become a staple in our menus of no meat meals. Thank you!"